Ricotta, Pancetta and Pumpkin Bake

INGREDIENTS
700g fresh ricotta cheese
5 eggs
1 1/2 cups finely grated parmesan cheese
250g frozen spinach, thawed and drained
1/2 cup chopped basil leaves
sea salt and cracked black pepper
450g butternut pumpkin, peeled and thinly sliced
12 slices pancetta

METHOD
Preheat oven to 160°C.
Place ricotta, eggs and parmesan in a bowl and mix well to combine.
Add the spinach, basil, salt and pepper and stir to combine.
Layer the base of a lightly greased 8-cup capacity baking dish with half of the pumpkin.
Top with half the pancetta and half the ricotta mixture and repeat with the remaining ingredients.
Bake for 50 minutes or until golden and the egg is set.

SERVINGS
4

COMMENTS
You could use more pumpkin, and also a touch of garlic.

SOURCE
Donna Hay Mag